Pat the pork roast dry with paper towels, then season it generously with salt, pepper, and cinnamon on all sides for a warm spice flavor.
Heat olive oil in a skillet over medium-high heat until shimmering, then sear the pork on all sides until golden brown and caramelized, about 4-5 minutes per side. This step creates a flavorful crust.
While the pork rests briefly, core and slice the apples into thick wedges. Set aside for easy layer placement later.
Pour apple cider into the slow cooker, then place the seared pork on top. Add the apple slices around the meat, and crumple the bacon slices over everything if using.
Cover and cook on low for about 8 hours, or until the pork is tender and easily pulls apart, filling the kitchen with inviting fall aromas.
Once cooked, transfer the pork to a cutting board and tent loosely with foil. Let it rest for 10 minutes to redistribute juices.
Meanwhile, strain the cooking liquid into a saucepan, discarding solids, then simmer over medium heat until it reduces slightly and thickens into a glossy sauce, about 10 minutes.
Slice or shred the pork into serving pieces, then arrange on a platter. Spoon the warm cider sauce over the top, along with the tender apple slices.
Garnish with cooked bacon crumbles or fresh herbs if desired, and serve hot for a cozy, fall-inspired main course.
